Wine Jelly
Transform your favorite dry red or white wine into a luscious homemade Wine Jelly, a sophisticated condiment that combines the bold flavors of wine with the perfect balance of sweetness and acidity. With just four ingredients—dry wine, granulated sugar, powdered pectin, and a hint of fresh lemon juice—this recipe is surprisingly simple yet undeniably impressive. Ready in under 30 minutes, it’s ideal for spreading on warm toast, pairing with a charcuterie board, or even glazing meats. The quick-cooking process ensures that the wine’s vibrant notes remain intact, while the jelly’s luxurious texture and glossy finish make it a showstopper. Preserve it as a fridge-friendly treat or process it for a shelf-stable indulgence that’s perfect for gifting. Whether you're a wine lover or a fan of creative preserves, this Wine Jelly recipe is a delightful way to add a gourmet touch to any occasion!
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Ingredients
- 500 ml Dry wine (red or white)
- 400 g Granulated sugar
- 25 g Powdered pectin (for jelly making)
- 2 tbsp Fresh lemon juice
Directions
Step 1
In a medium saucepan, combine the wine and fresh lemon juice. Place it over medium heat and warm gently, but do not bring it to a boil.
Step 2
Whisk in the powdered pectin and continue stirring until it is completely dissolved, about 1-2 minutes.
Step 3
Increase the heat to high and bring the mixture to a rolling boil, stirring constantly.
Step 4
Add the granulated sugar and continue stirring until the sugar is fully dissolved.
Step 5
Once the mixture is boiling vigorously (a boil that cannot be stirred down), allow it to boil for 1 minute. Keep stirring to prevent scorching.
Step 6
Remove the saucepan from heat and skim off any foam from the surface using a spoon or ladle.
Step 7
Pour the hot mixture immediately into sterilized jars, leaving about 1/4 inch of space at the top. Use a funnel for easier pouring if needed.
Step 8
Seal the jars with sterilized lids and allow them to cool at room temperature. The jelly will set as it cools.
Step 9
Store in the refrigerator for up to 3 weeks or process in a boiling water bath for 10 minutes to make it shelf-stable.
Nutrition Facts
| Serving size | (955.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1995.1 |
| Total Fat 0.1g | 0% |
| Saturated Fat 0.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 23.6mg | 0% |
| Total Carbohydrate 427.4g | 0% |
| Dietary Fiber 0.1g | 0% |
| Total Sugars 404.1g | |
| Protein 0.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 35.1mg | 0% |
| Iron 1.7mg | 0% |
| Potassium 654.2mg | 0% |
Source of Calories